Birthday Celebration Part 3 – Boliche
Since most of our Birthday Traditions involve food, we can’t do ALL of them on the same day. We went out for dinner on his birthday, so we had to plan the “at home birthday meal” for another day. My daughter and I had a big face painting gig (yes, that’s what they are actually called) on Saturday and we have lunch with our church family on Sunday, so the birthday meal had to wait until Monday.
My husband almost always requests the same meal….Boliche (Bo-lee-chee). You may be asking, “What is Boliche?” It’s a Cuban Roast made with Eye Round, stuffed with Chorizo sausage (also Cuban) and ham. I had never heard of it until I met my husband. He grew up in Tampa where there are a lot of Cuban restaurants. When his family moved away, his mom learned to make some of their favorite Cuban dishes. This is one of them.
I must tell you…this does not fall into the “quick and easy” dishes I often post. It is a little more involved and takes a while to cook. Also, there are a lot of picture here to help explain the process…most involving raw meat. My husband thinks raw meat pictures are a little …well, gross…but it’s sometimes easier to show things than try to explain them.
Also, we have lived in areas of the country where it was hard to find Chorizo, so depending on where you live you may have to ask around. Now, I live in Texas and it’s at all the stores…Yeah! (though Mexican chorizo seems to taste a little different than Cuban chorizo)
Here’s the Recipe:
(Ingredients listed in printable recipe at bottom)
Preheat oven to 275 degrees
First, with a long, sharp knife cut an “x” shape into the wider end of the eye round roast
DO NOT cut all the way through, your stuffing will leak out the back if you do
This forms a pocket which will be stuffed with ham and chorizo
Alternating, stuff roast with ham and chorizo
It needs to be packed in pretty tightly. I use the handle of a wooden spoon to pack it
Depending on how large your roast is, you may not use all the ham and chorizo
Both ham and chorizo freeze well so they can be used again later
Sprinkle liberally on all sides with salt, pepper and garlic
Brown all sides of roast in hot oil, being careful not to “squeeze” out stuffing when turning
Wrap browned roast in bacon
Wrap and seal roast tightly with foil
Place in shallow baking dish and bake for 1 hr per pound on 275 degrees
When done remove from foil and slice
The drippings from the roast can be made into gravy
We serve this with traditional Cuban Black Beans and Yellow Rice. I’ll get around to posting the black beans eventually.
Tomorrow, last but not least….The Present… which did not come from the Amazon wish list he emailed me!
- Eye Round Roast
- Chorizo-1 package
- Diced ham - 1 package
- Bacon- enough to wrap roast
- Preheat oven to 275 degrees
- With a long, sharp knife cut an "x" shape into the wider end of the eye round roast
- Do not cut all the way through the roast
- This forms a pocket in which to stuff ham and chorizo
- Alternating, stuff roast with ham and chorizo
- It needs to be packed in pretty tightly
- Depending on how large your roast is, you may not use all the ham and chorizo
- Both ham and chorizo freeze well so they can be used again later
- Sprinkle liberally on all sides with salt, pepper and garlic
- Brown all sides of roast in hot oil, being careful not to "squeeze" out stuffing when turning
- Wrap browned roast in bacon
- Wrap and seal roast tightly with foil
- Place in shallow baking dish and bake for 1 hr per pound on 275 degrees
- To pack the stuffing I use the handle of a wooden spoon.
- Amount of ingredients needed depends on the size of roast. I was only making about a 3 lb roast so I used about 1/3 of the bag of ham and chorizo.
- Gravy can be made from roast dripping.
- Mix about 1 tablespoon flour with about 1/4 cup water
- In skillet bring drippings to boil, add flour and water a little at a time whisking continually until thickened
This post linked with A Dose of Paige